Armenian halva
Description
The dish is prepared without unnecessary complications. There are many different halva recipes, but I like the one with walnuts the most. To make Armenian halva, take good large walnuts, regular flour, and a little milk. Crush the nuts by hand, as in a blender they become too fine. Store the halva in the refrigerator. The ready dessert can now be served.
Instructions
- 1
Step 1
Chop the nuts, leaving the larger, attractive pieces for decorating the finished halva.
- 2
Step 2
Pour the flour into a frying pan and toast over very low heat until golden, stirring constantly with a spoon. Be careful: the flour burns quickly. As it toasts, it will form small clumps, which you should break apart with the spoon. You can also check the flour's readiness by its smell. When ready, it will give off a pleasant, spicy aroma of homemade baked goods.
- 3
Step 3
Press any remaining lumps that could not be mashed during frying through a sieve. Then mix the flour with the sugar.
- 4
Step 4
Do not remove the flour from the pan! While it's still hot, gradually add the butter, cut into pieces. The butter will melt immediately—stir it with a spoon together with the flour right away.
- 5
Step 5
After this, the mixture will become golden-brown but crumbly. To "bind" it, we use milk. Add one tablespoon of milk first and mix the mass. Gradually, the mixture becomes similar to soft plasticine (during the milk addition).
- 6
Step 6
Stir the mixture until it becomes uniform. Place it onto plastic wrap and smooth it out.
- 7
Step 7
Evenly spread the nuts on top.
- 8
Step 8
Roll the halva into a roll. Use plastic wrap to do this—the halva won't stick to it. Smooth the edges with the wrap and shape it into a nice, desired form.
- 9
Step 9
Place the walnut halves on top, gently pressing them in. Wrap the halva in plastic wrap and refrigerate for 3 hours.
- 10
Step 10
Cut the ready halva into portion pieces and serve with tea or coffee.